Almost weeks ago I was diagnosed with over acidity and candida and started with the alkalizing Candida diet. 6 weeks are the plan.
Yes, it’s hard. It would be a nasty lie to claim anything else. Surprisingly it’s not THAT bad as I thought to skip the alcohol, and the white wheat/yeast products… you can have plenty of other stuff instead. What really came out is that I do indeed miss my sweets the most. And I always thought I don’t have SUCH a sweet tooth – ha!?
Another thing which I experienced a lot the last weeks were some exciting dining experiments. As you should always try to keep the 80-20% balance of alkaline – acidic food you have to watch carefully what you are eating. I mainly work with two lists (PH miracle and Energiseforlife) and consider the individual recommendations which I got from Dr. Lydia Oukhaneva, my holistic doctor at Angka Cafe Rejuvenation Centre & Green Clinic.
Eating out during a detox
You might know that I love to cook my self but I love to eat out AT LEAST as much if it’s a nice restaurant with good quality food and good service. When I started the diet I was a bit scared that eating out could get a problem. But very often, especially at very good restaurants, it’s not a problem at all. You explain what you have and what you cannot have and you can get some lovely meals e.g. crispy salads with avocado and nuts, fresh fish carpaccios with olive oil, lemon and rucola or grilled or steamed fish with salad or vegetables (just don’t eat the potatoes, no matter how yummy they look .
In regards of dining out I want to put the spotlight on my new favorite fish restaurant LA VELA, in Pieta
La Vela does not only have an amazing variety of highest quality fish, their service is just incredible! Friendly, warm hearted, understanding, considering any extra wishes – just a super lovely place which I can’t praise enough since we’ve discovered it some two months ago.
From all the restaurants I’ve visited this year it’s my favorite, before and during my diet. Pleasure 100% guaranteed (ok – maybe 90% for me at the moment because I have to skip the wine – hehe!)
When it comes to deserts I felt a bit sorry for myself. As I can’t have any fruit apart from lemon and apple and no sugar, honey and so on the only sweetener I can have is so called Xylitol which you can buy at Holland and Barret. It’s made from the birch tree and still fine in the diet. However, nobody can prepare you a dessert with Xylitol at a restaurant so I was more than delighted to find a lovely inspiration in last week’s cooking class at Angka Café. It’s actually a mix of soaked nuts (poppy seeds, almonds, hazelnut, white sesame seeds, fennel, cumin and whatever you would like to add) which you grind finely in a food processor. Now sweeten it to your taste with honey or agave sirup (me: Xylitol). It’s a kind of a base which can then be used for various things. You can have it for breakfast with yoghurt, put it on top of fruit like crumble and so on. What I want to try is to add a hint of cinnamon to the base and make a kind of layerd dessert , top it up with some natural yoghurt and grated apple, dusted with some cacao powder. I’ll keep you posted how it goes…
For now, check out the healthy dishes which I made since the last post including:
- Tricolori rice salad with artichokes, peppers, red & green basil in a lemon dressing
Cook Tricolori rice according to instructions. Chop up red and green basil, dice the peppers. Cut artichoke hearts (I was lucky to have fresh ones which I steamed before) in bite sized pieces and make a dressing of lemon, olive oil, 2 spoons of tahini, a bit of ginger and seasalt. Mix everything and enjoy. Perfect for a picnic, a light lunch or as a side with a BBQ.
- Chickpea salad with tomatoes, ginger and fresh mint
Soak chickpeas over night (like this you won’t have any problems with gas). Cook them al dente in salted water. Chop up fresh tomatoes, ginger and fresh garlic and lots of fresh mint. Mix and dress everything with olive oil, lemon juice, salt, tandoori mix spices.
- Roasted baby zucchini & fennel salad with brown rice
This works well with precooked brown rice. Use a potatoe peeler to get very thin slices of the baby zucchini, cut fennel in fine slices too. Roast them in a grilling pan without oil and add a lot of herbs e.g. rosemary, oregano, sage, marjoram and season with salt. Dress the cold brown rice with olive oil, lemon and some salt. Put the roasted veg on top and sprinkle with crushed nuts of your choice.
- Sweet sprout spread with cinnamon & cacao
My diet’s substitute for Nutella
Grow your sprouts according to instructions. Mix them in a processor with some lemon, honey (me: Xylitol), organic cacao powder and cinnamon. Use it as a spread with crispy bread (e.g. I can have they or kamut